Remarkable service / The Culinary Institute of America.

Contributor(s):

Culinary Institute of America

Publisher: Hoboken, NJ : John Wiley & Sons Inc., 2014Edition: Third editionDescription: xiv, 290 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781118116876 (pbk. : acidfree paper)

Subject(s):

Additional physical formats: Online version:: Remarkable serviceDDC classification:

647.95068 23

LOC classification:

TX911.3.M27 R453 2014

Other classification:

CKB068000

Summary: "Transforming service into extraordinary guest experiences--with repeat business the rewardFor the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals "-- Provided by publisher.

List(s) this item appears in: Culinary Print Feb 2022

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode	Course reserves
Circulating textbook (3-week)	NMC Library	Circulating Textbooks	CUL 295 (Browse shelf(Opens below))	1	Available		33039001401610	Contemporary Service & Cuisine

Includes index.

"Transforming service into extraordinary guest experiences--with repeat business the rewardFor the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals "-- Provided by publisher.